文档介绍：※工艺技术食品科学 2010, Vol. 31, No. 22 145
酶法提取芝麻中的短肽
刘爱文,陈晓刚,陈忻,卜海东
(佛山科学技术学院理学院,广东佛山 528000)
摘要:以黑芝麻为原料,用乙酸乙酯、异丙醇、石油醚 3 种溶剂脱脂,再用碱提酸沉法提取出芝麻蛋白;利
用木瓜蛋白酶、菠萝蛋白酶和碱性蛋白酶对其进行水解制备短肽,以水解度为考察指标优选出最佳单酶,通过正
交试验对工艺条件进行优化并确定最佳水解条件。结果表明:乙酸乙酯脱脂效果最好,其脱脂率达 %;碱
性蛋白酶为最佳单酶;在底物质量浓度 、温度 ℃、、酶与底物质量比(E/S)%、酶解时间
时水解度为 %,总氮回收率为 %,所制得短肽的平均肽链长度为 。
关键词:黑芝麻;脱脂;芝麻蛋白;酶解
Extraction of Small Peptides from Sesame by Enzymatic Hydrolysis
LIU Ai-wen,CHEN Xiao-gang,CHEN Xin,BU Hai-dong
(Science School, Foshan University, Foshan 528000, China)
Abstract: Black sesame seeds were degreased using several degreasing agents including ethyl acetate, isopropanol and petroleum
ether. Sesame protein was extracted by alkali extraction and acid precipitation. The optimal single enzyme was selected by the
degree of hydrolysis. The hydrolysis conditions were optimized through orthogonal experiments. Results indicated that ethyl
acetate was the most effective degreasing agent with a degreasing rate of %. Alkali protease was the optimal enzyme for the
hydrolysis of sesame protein. The optimal hydrolysis conditions were substrate concentration of g/100mL, hydrolysis
temperature of ℃, hydrolysis pH of , enzyme-concentration (E/S) ratio of %, and enzymatic hydrolysis time of
h. The degree of hydrolysis of sesame protein reached up to 24.